-
Last edited by Panhead John; September 16, 2023, 10:17 AM. -
This past Thursday my lovely bride and I hosted our "McMeatUp" of fellow "McPeeps", major fans of the great songwriter James McMurtry. You may have seen a thread where I was doing a fair bit of preparatory cooking for this event. We had us a time! Fortunately all the food came out great, and we had absolutely perfect weather. Had our huge late lunch out on the patio, after which they had to pay for the food by listening to me do a little mini "house concert"
Had to press a big tub into service as the SV vessel in order to fit everything in there... covered it up with Saran wrap to try to reduce the amount of evaporation & heat loss. Seemed to work fine.
In addition to the meat and beans heated up SV, I had put together another pan of poor man's carne adovada enchiladas, using pulled pork and Monroe's red sauce.
The spread. L to R for our nine guests: platter with SLC (nearer to camera) and baby back ribs; Rancho Gordo cranberry beans & andouille sausage, my lovely bride's recent concoction; pulled chuck (blue square dish) and pulled pork (white square dish); brisket point (rectangular dish in foreground); store bought potato salad and cole slaw; slider buns, enchiladas, and sliced homegrown tomatoes. Bottle of Rudy's Sause for scale
Many rave reviews, so I was a happy host. Our guest from Sweden, who had never had anything like American BBQ before, was most impressed! I've told her that our very own Henrik is quite the well known dude in BBQ circles, which definitely came as a surprise
Comment
-
24 hours to make lunch is almost always worth it. Sadly limes in fridge were bad so had to use squeeze bottle lime juice. Otherwise good stuff.
Comment
-
ItsAllGoneToTheDogs you made pho broth with the smoked bones? So nice! -
SheilaAnn yeah, I wanted some other bones but the store was completely out and the butcher was done for the day
So I had to overpay for those ribs and I had some other beef bones in the freezer already.
-
-
Haven't run the SnS kettle in a while so we broke it out for some reverse-seared strip steaks. Served with sauteed beets greens and Richard Chrz's roasted potatoes .
Comment
-
First ever brisket smoke on the GMG Ledge prime. Bottom dried out more than I’d hoped but overall I’m QUITE happy and the fam loved it. Used Meathead’s beef rub which never hurts. (Challah, twice baked potatoes, and tzimmes by my wife)
For anyone wondering I put it on the top rack fat side up over a water pan, did 4 hours at 150 then slowly bumped the temp about 25 degrees every hour until 275, never wrapped during the cook and it took about 21hours to finish followed by a foil wrap with tallow on the bottom and a 10 hour hold at 150. I honestly don’t know if the dried bottom (not aggregiously dried) can be attributed to my method or uneven trim.
Leftover ideas (plus how to store and reheat) are welcome/encouragedComment
-
Henrik Every last bit of fat had turned to gelatin and other than some parts of the bottom of the flat it was juicy AF. Like I said it was my first time but wayyyy better than the “BBQ” restaurants we frequent here in the LA area (though I’ve heard a few are doing it really right)
-
-
A friend gifted me 2 32 day dry aged ribeyes. One had been saved one later date. Cooked one this evening. It was down pouring around dinner time, so my plans of live fire finished changed.
Dry brined it for 24 hours, SV’d at 125 for 1 hour, finished in my paella pan screaming hot on the stove top, seared HOT. I’m glad I saved one, my wife was bummed, jokingly, and maybe not so jokingly.
I mashed some potatoes as well, with butter, cream cheese, heavy cream, and finished with fresh garlic chives.
Last edited by Richard Chrz; September 16, 2023, 09:20 PM.Comment
-
Comment
-
I found Smithfield spareribs at Aldi for 1.99/lb the other day and couldn't pass that up, so I bought two slabs. I've had good success with Smithfield. I don't have pics of the prep, so sorry about that. I carved them last night and rubbed with my own pork rub (it has salt), though I was very fatigued from a long week and battling a cold so I did not do a great job in the butchering. I got the membrane off, at least. The next morning I realized I screwed up one of them and left a huge part of the 'brisket', as some call it, on one of them, but didn't realize until this morning.
This was just another day at the smoker, pretty much the same approach for my other sparerib adventures. Today, however, I could not get my lump to stay lit (lower left corner). I use the Vortex and an Inkbird controller/blower, and realized that in this case, I did not have the foil pan in the middle, so the lump wasn't getting the airflow it needed. The foil pan in the middle made the difference, pushing the air to the outside of the cone:
I'm not sure why I spread the cherry chunks around that far away...I do that for pulled pork and other long smokes. Oh well, like I said, fatigued and not 100%.
I had to augment the cherry with some hickory pellets to keep things smokin' throughout. Here is a summary of the smoking:- Used my circular smoking rack, as full as I could get it and effectively smoke
- 235F pit temp, though that varied throughout the cooking more than I like
- Ambient temp/weather: 77F and sunny
- 3 hours smoking
- Wrapped in foil and kept in the Kamander for 2 hours, though the temp had spiked to 310 because I left the lid open too long
- I used some of the drippings (sans the fat) to braise the ribs further...this ended up being important
- Temp set to 250, temp came down after a while
- 2 hours wrapped; checked temp, everything was over 203F, so off they came
- 1 hour in holding oven
These were fall off the bone. My knife went through these like a hot knife through butter. Braising made these incredibly tender. My family likes them naked, so that's what I served.
Plating:
Fresh strawberries, salad with homemade Japanese style ginger dressing, corn with alote seasoning, sugar free grape soda, and of course, ribs. I had a little bit of black beans and rice, too. The ribs were practically buttery. My family was blown away, and they can be a critical bunch.
All-in-all, it was very successful, though they required more babysitting than I prefer. Next time, I'll do a pyramid for the smoking. I have 2 or 3 racks in the freezer I need to do before it gets too cold out.Comment
-
Last edited by Panhead John; September 17, 2023, 06:46 AM.Comment
-
Thanks so much folks, appreciate the comments! fzxdoc I ate almost the whole thing myself last night. There’s about an inch of meat left, next to the bone…😋
-
Smoked and Seared Tomahawk on the kettle
dry brined with a pepper and fresh coffee ground rub
kingsford blue and an apple chunkAttached FilesComment
-
-
Friday Night's Weber 22 with SnS Baked Fried Chicken, Cider Braised Red Cabbage from my Garden, Farmer's Market Acorn Squash baked on the 22 with Butter and Local Honey, Seasoned with a little Rosemary and Thyme. Homemade Carolina Dipping Sauce on the Side.
Comment
-
The inlaws agreed to watch the kids for 5 days next week while the wife and I go to Vegas. To show our appreciation (or 'seal the deal,' however you look at it),I cooked up a prime rib roast. Rubbed with O'Leary's cow crust (from the free side), smoked on my kettle+sns with a single piece of hickory at 225 until roast reached 120. Then I let it rest for 15 minutes and gave it a quick sear. Mother-in-law said it was the best piece of meat she's ever had. Kids are going to the inlaws on Saturday, we're picking them up on Thursday. Mission accomplished.
Comment
-
Sirloin, cooked SV then seared on the Napoleon sear station. Really loving the Napoleon! Served with Asian chopped salad and a glass of Lodi Zin.
Comment
-
Last night, I grilled a Wegmans porterhouse on my WSCG. While I prefer to reverse sear thicker steaks and skip the grill marks, wife likes grill marks so . . . This chunk was "thin" enough to cook traditionally - sear then bring to temp without its getting tough, Served it Tuscan-style: slice while hot across the filet and the strip so everybody gets some of both then drizzle EVOO and some lemon juice on the pieces. Pre-cook prep was the standard light Kosher salt plus fresh ground black pepper and stick in the fridge about an hour before the cook.
Comment
Comment